Shrimp Tomato Basil Pasta
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
737 kcal
-
Course
Main Course
-
Cuisine
Italian
Shrimp Tomato Basil Pasta
Description
This recipe starts with shrimp brined in baking soda and kosher salt, which improves the texture by making the shrimp more tender and slightly plumper. The linguine pasta cooks in salted boiling water until nearly al dente. The shrimp are sautéed in olive oil just until cooked through, then removed to keep warm. The pan is then used to sauté shallots and garlic until lightly golden, creating a flavor base.
Next, a sliced red chili pepper and halved cherry tomatoes are cooked, allowing the tomatoes to soften and release juices. White wine is added and brought to a boil, scraping the browned bits from the pan to deepen the sauce flavor. The pasta is combined with the sauce and cooked shrimp, with reserved pasta water added as needed to maintain a light sauce consistency. Fresh torn basil finishes the dish, adding herbaceous brightness.
This pasta is best served fresh to enjoy the tender shrimp and vibrant tomato sauce. Leftovers keep well for up to three days and can be gently reheated, though the dish is most flavorful immediately after preparation.
Important details include reserving extra pasta water for sauce adjustment and the option to omit baking soda if preferred. Salt is added cautiously to allow personal taste adjustment.
Ingredients
For the shrimp brine
- 1 1/4 pounds Shrimp 21/25 count, cleaned and deveined, large
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the pasta
- 1 pound linguine
- 1/4 cup extra virgin olive oil
- 2 large shallot sliced
- 3 cloves garlic sliced
- 1 small red chili pepper
- 3/4 cup white wine dry
- 12 ounces cherry tomato halved
- 2 cups pasta water will most likely not need it all
- salt to taste
- black pepper to taste
- 1/4 cup packed basil hand torn
Instructions
Brine the shrimp
- Place cleaned and dry shrimp in a bowl with the salt and baking soda. Mix well. Let the shrimp sit for 10-15 minutes before sauteing.
For the pasta
- Bring a large pot of salted water (2 tablespoons of Morton's kosher salt per gallon) to boil.
- Heat a large pan to medium heat. Add the extra virgin olive oil and saute the shrimp for about 3-4 minutes or until just cooked. Remove the shrimp and set aside tented with foil to keep warm. To the same pan add the shallots and saute for 2 minutes then add the garlic and continue to cook until lightly golden (about 2 more minutes).
- Meanwhile, cook the pasta in boiling water until 1 minute less than al dente.
- Add the chili pepper to the pan and cook for 30 seconds then add the cherry tomatoes and turn the heat to medium-high. Sprinkle the tomatoes with a touch of salt and saute for 2 minutes.
- Add the wine and bring the sauce to a boil while scraping the pan with a wooden spoon to remove any brown bits. Boil for 1-2 minutes or until the alcohol smell dissipates. Add 1 cup of pasta water then lower the heat and simmer while waiting for the pasta.
- Add the shrimp back to the pan and mix well.
- Add the linguine and toss or mix well to coat. Continue to cook right until the linguine reaches al dente.
- Once al dente remove the pan from the heat and taste test. Make final adjustments to salt, pepper, and crushed red pepper.
- If the pasta becomes too dry add a couple more ounces of reserved pasta water. Right before serving hand tear the basil and mix it into the linguine. Enjoy!
Notes
- Brining shrimp with baking soda and salt improves tenderness and texture without affecting flavor.
- Reserve extra pasta water to adjust sauce consistency as needed.
- Adjust salt to taste since it’s kept minimal in the recipe.
- This dish is best eaten fresh but leftovers can be refrigerated and reheated within three days.
- The baking soda brine step is optional if preferred to skip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 95.1g | 32% |
| Protein | 47.8g | 96% |
| Fat | 17.2g | 26% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 299mg | 100% |
| Sodium | 501mg | 21% |
| Potassium | 543mg | 12% |
| Fiber | 5.1g | 20% |
| Sugar | 4.5g | 9% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
